Nestel P J, Noakes M, Belling G B, McArthur R, Clifton P M
CSIRO Division of Human Nutrition, Adelaide, South Australia, Australia.
Am J Clin Nutr. 1995 Nov;62(5):950-5. doi: 10.1093/ajcn/62.5.950.
The aim was to establish whether interesterification of oils, an alternative to the use of trans fatty acids in margarine manufacture, adversely affects plasma lipids. Twenty-seven hypercholesterolemic men participated in a double-blind, crossover trial of three margarines: 1) high-linoleic acid, moderate trans fatty acids; 2) high-palm oil blend (predominantly lauric, myristic, palmitic, oleic, and linoleic acids); and 3) an interesterified form of the high-palm oil margarine. Both high-palm oil margarines led to similar low-density-lipoprotein (LDL) cholesterol concentrations (4.43 +/- 0.94 and 4.54 +/- 0.88 mmol/L, respectively), which were significantly higher than the LDL concentrations after the high-linoleic acid margarine (4.02 +/- 0.85 mmol/L, P < 0.001). Interesterification transferred substantial proportions of palmitic acid into the sn-2 position of glycerides and unsaturated fatty acids into the sn-1,3 positions, and this was reflected in plasma chylomicrons. This study shows that interesterification of oils used to harden margarines does not raise plasma cholesterol more than does the margarine's constituent fatty acids.
目的是确定在人造黄油制造中，用油的酯交换反应（这是一种替代使用反式脂肪酸的方法）是否会对血浆脂质产生不利影响。27名高胆固醇血症男性参与了一项关于三种人造黄油的双盲交叉试验：1）高亚油酸、中等反式脂肪酸含量的人造黄油；2）高棕榈油混合物（主要含有月桂酸、肉豆蔻酸、棕榈酸、油酸和亚油酸）；3）高棕榈油人造黄油的酯交换形式。两种高棕榈油人造黄油导致的低密度脂蛋白（LDL）胆固醇浓度相似（分别为4.43±0.94和4.54±0.88 mmol/L），这显著高于食用高亚油酸人造黄油后的LDL浓度（4.02±0.85 mmol/L，P<0.001）。酯交换反应将大量的棕榈酸转移到甘油酯的sn-2位，将不饱和脂肪酸转移到sn-1,3位，这在血浆乳糜微粒中有所体现。这项研究表明，用于硬化人造黄油的油进行酯交换反应后，其升高血浆胆固醇的程度并不比人造黄油的组成脂肪酸更高。
